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Original recipe by Bellouet-Conseil - Duo with Griottines

Original recipe by Bellouet-Conseil.

1 Joconda sponge cake

Icing sugar - 175 g
Ground almonds - 175 g
Eggs - 250 g
Flour - 50 g
Soft butter - 40 g
Egg whites - 325 g
Granulated sugar - 90 g

Beat together the icing sugar, ground almonds, flour and eggs, adding the eggs gradually. Add the softened butter and the egg whites, beaten to stiff peaks with the sugar.
To make the sponge layer, mix the Joconda sponge mixture well and spread it onto the Silpat sheets at a rate of 500 g per sheet.

2 Cornet Pastry

Butter - 100 g
Icing sugar - 100 g
Flour - 100 g
Egg whites - 100 g

Follow the same procedure as in step 3.

3 Chocolate Cornet Dough

Butter - 160 g
Icing sugar - 160 g
Egg whites - 120 g
Flour - 90 g
Cocoa powder - 40 g

Add all the ingredients to the softened butter and beat until the mixture is smooth and glossy. Colour part of it pink using a Stucker brush, cover a sheet of Silpat with the pink paste, followed by the chocolate paste to create a marbled effect.
Place in the freezer before spreading the Joconde sponge.

4 Flourless chocolate sponge cakes

Egg whites - 240 g
Granulated sugar - 250 g
Egg yolks - 160 g
Cocoa powder - 70 g

Whisk the egg whites until stiff peaks form and beat well with the sugar; then, mix the egg yolks and cocoa powder with a spatula. Pipe using a piping bag fitted with a No. 8 or 9 nozzle. Bake at 170 °C in a fan oven for about 20 minutes.

5 Chocolate mousse

58% dark chocolate couverture - 350 g
Sugar - 150 g
Water - 40 g
Egg yolks - 120 g
Eggs - 100 g
Whipped cream - 500 g

Melt the chocolate coating at approximately 45 °C. Boil the sugar and water to 121 °C and pour over the eggs and egg yolks. Whisk everything together in a mixer until completely cooled.
Vigorously fold some of the whipped cream into the chocolate, then gently fold in the sabayon, and finally the rest of the whipped cream.

6 White mousse

Granulated sugar - 170 g
Water - 45 g
Egg yolks - 150 g
Liquid vanilla - 10 g
5 gelatine leaves - 10 g
Whipped cream - 550 g

Make a sabayon by pouring the sugar and water, heated to 121 °C, over the egg yolks, then whisk until completely cooled. Add the gelatine (previously softened in cold water and melted in the microwave), the liquid vanilla, followed by the whipped cream.

Assembly

Place the sponge cake inside the ring and the flourless chocolate sponge soaked in griottine juice. Garnish with chocolate mousse and griottines. Top with the white mousse. Neutral glaze, decorated with chocolate triangles and griottines.